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Monday, June 29, 2009

I love fresh salsa, but I always thought it was so much work, it's not and it is soooo worth any little bit of effort it takes: *(warning....spicy, if you dont like it spicy, decrease Jalepeno to a half or remove the seeds)

Peel and seed tomatoes (bring salted water to a boil and make an x in the top of the tomato...just barely piercing the skin...drop the tomatoes into the water and boil for about 30 sec until skin starts coming off...immediately drain and put into a bowl of ice cubes and water to cool for a few seconds....peel off skin, it should come off like a jacket...cut in half and squeeze seeds out with fingers, discard seeds).

In food processor, add garlic, cilantro, shallots, and jalepeno, pulse until chopped into fine pieces. Scrape down bowl and add remaining ingredients except salt and process until desired consistency. Season with salt to taste

1. pour crabmeat into strainer and pick out any shells/cartilage if needed (the costco one had none)2. Combine crabmeat, scallions, salt, pepper,cayenne, jalepeno in a large bowl...careful not to break up the crabmeat too much3. In another bowl, combine mayo, lemon juice, lemon zest, worcestershire sauce, garlic, mustard, hot sauce, whisk together until combined4. Mix the two bowls together into the larger one (gently) and then gently fold in the breadcrumbs.5. Form into patties (mine made about 9). and refrigerate for at least two hours.6. Heat oil in skillet on med. I brushed the crabcakes with a little melted garlic butter (but this step is optional) and then dredge lightly in flour. Cook in oil about 5 minutes per side (can turn up to med high if not browning enough. Serve withHorseradish sauce: (amounts approximate)1/2 C sour cream1-2 Tbsp horseradish1/4 tsp dijon mustardsalt and pepperSrachi chili sauce to taste (very spicy)